


Multi nutty fruit bread
INGREDIENTS
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2 ripe bananas
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3 large eggs
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1/4 cup coconut oil
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1 cup almond flour
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1 tsp baking powder
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2 tbsp flax meal
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1 cup gluten free oats
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½ cup apricots
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½ cup chopped dates
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1 cups rough nuts and seeds (I use mixed nuts, sunflower seeds, pumpkin seeds, and pistachios)
METHOD
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Preheat oven to 150 degrees Celsius
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Line a tray with baking paper, you can use a round one as I do, about 3 inches in diameter (I use two, or fill it twice) or rectangular tin
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Mash the two bananas and whisk in the eggs and coconut oil, mix well.
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Add the rest of the ingredients and mix well
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Pour into the preferred pan or tin and spread the mixture out evenly
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Bake for about 25 - 40 minutes or until starting to turn golden and a toothpick inserted in the centre comes out clean.
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The larger the tin the longer it will take to cook to the centre, so smaller ones cook faster
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Remove from oven and gently lift the baking paper and place on a board
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Let the bread cool then slice and enjoy, store in a container for about a week.
